Vegetables Archives - Page 2 of 2 - Whole Living Large

Category: Vegetables

Wanna be Mushroom “Jerky”

We go through the mushrooms fairly quickly. We love them in omelettes, stir fry, and as “jerky”. It is a really quick and easy way to enjoy one of our favorite vegetables. We refer to it as mushroom jerky because we eat it that way and it is the perfect “meat-like” snack.

Mushrooms have compounds the boost the immune system, aid in preventing cancers and infections.  Research has also shown them to be beneficial for auto-immune diseases like arthritis and lupus.

In an effort to manage my Discoid Lupus, mushrooms are a regular part of my weekly diet.  This has become one of my favorite ways to eat mushrooms because they are so easy to prepare and easy for on the go munching. 🙂

Fun Tip: Place your mushrooms in direct sunlight to enhance the vitamin D content. Click To Tweet

Mushrooms are also a great source of healthy protein for vegetarians.



2 cups Mushrooms



olive oil

Preheat oven to 425

Slice mushrooms into thick slices.

Lay on cookie sheet in one layer

Sprinkle with salt and pepper

Spray with olive oil.

Bake for 15-20 minutes

Remove from oven and sprinkle with a bit of salt.


4.8 from 4 reviews
"Wanna Be" Mushroom "Jerky"
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Quick and easy one ingredient snack or side.
  • Mushrooms
  • Pepper
  • Salt olive oil
  1. Preheat oven to 425
  2. Slice mushrooms into thick slices.
  3. Lay on cookie sheet in one layer
  4. Sprinkle with salt and pepper
  5. Spray with olive oil.
  6. Bake for 15-20 minutes
  7. Remove from oven and sprinkle with a bit of salt.

Massaged Kale and Pumpkin Salad

The Pumpkin and Pinterest recipe for today is a recipe submitted by Miss Getaway.

The recipe is a fresh and delicious salad that captures many of the flavors of Fall.


The first step is to Roast a pumpkin.


Step 1

Wash pumpkin and cut in half

Step 2

  • Combine
    • 2 teaspoons of cinnamon
    • 2 teaspoons of  pepper
    • 1 teaspoon of salt
  • Sprinkle over both pumpkin halves
  • Bake pumpkin on cookie sheet for 30-45 minutes at 400 degrees.


The recipe is very simple and easy to accommodate your likes.

Massaged Kale and Pumpkin Salad
Recipe type: Salad
  • ¼ of roasted pumpkin
  • 2 cups of baby kale
  • 2 Tablespoons tomato basil feta
  • 1 Tablespoon craisins
  • 2 teaspoons olive oil
  • cilantro
  • parsley
  1. Cut pumpkin into small cubes and set aside
  2. Place kale in a bowl with the olive oil
  3. Massage kale for 30 sec or until bright green
  4. Toss in craisins
  5. Add tomato basil feta
  6. Using kitchen shears to snip about ¼ teaspoon of cilantro and parsley on top and serve.




How would you add your flare to this kale and pumpkin salad?  The best part about salads is the versatility.

Apple Pumpkin Pie Butter

This butter is versatile and goes on everything from cheesecake to morning pancakes.  It takes less than 30 minutes to get everything into the slow cooker and then the rest is well…like butta.
I have made this with both a fresh pumpkin and pumpkin puree, and they booth taste phenomenal.  I do prefer the fresh pumpkin. Just because I love saying I baked pumpkin butter from a fresh pumpkin.  🙂

My dad is from Texas, and he is always reminiscing about his years as a young man in Texas and his aunts spending hours in the kitchen canning everything from pears to figs.  I enjoy making up a batch of something to bring back the taste of home for my Pop.  I have yet to conquer pear preserves for him.  I’m still working on that one.  Stay tuned. 🙂

Nutri-licious Benefits

  • Apple
    • “An apple a day keeps the doctor away”
    • Valuable source of pectin, a soluble fiber that can help lower “bad cholesterol” and prevent colon cancer
    • Reasearch has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t.
    • Current research shows apples may prevent asthma in children
    • Rich in flavonoids – good for heart and lungs
    • Good source of potassium, which can prevent fluid retention
  • Note: Keep apples away from heat and light which will deplete the vitamin C content.  Try keeping them in a plastic bag with air holes in the fridge, or a cool, dark cupboard.
  • Prepping apples: If you make apple chips place slices in a bowl of ice coldwater with 1-2 tablespoons of lemon juice to prevent browning.


Apple Pumpkin Pie Butter
Recipe type: Spread
Oh, My!!! The combination of Apples and Pumpkin makes this our favorite spread for the Fall. You can truly eat it out of the jar. We love to top Thanksgiving Cheesecake with it, and it is "hush yo mouth" delicious.
  • 10-12 apples, peeled, cored and sliced
  • 1 pumpkin pie pumpkin or 29 oz can of pumpkin purée
  • ½ cup maple syrup
  • 2 tsp pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  1. Place apples in slow cooker. In a medium bowl, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
  2. If using a pumpkin pie pumpkin cut the pumpkin in half and clean out seeds. Place pumpkin on cookie sheet bake in the oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue.
  3. Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
  4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months


Mushroom Avocado Salad

Mushroom Avocado Salad




1 tsp olive oil or avocado oil

2 avocado

2 cups sliced mushrooms

2 Tbsp chipotle Tabasco

1 Tbsp Parmesan cheese


1.  Heat oil and add mushrooms. Sauté until nicely browned 2-3 minutes. Remove from heat.

2. Cut avocado in half. Slice the meat of avocado into cubes.

3. Combine avocado and mushrooms in a bowl. Toss with Tabasco sauce and sprinkle Parmesan cheese.